Entrées
Huli Huli Style Turkey Kona Bowl
Mediterranean Power Salad
1
jar
Serving Size
10
mins.
Prep Time
15
mins.
Total Time
A perfect pick for patrons on the go, this salad shines as a better-for-you lunch or dinner option. A tangy blood orange vinaigrette accents popular ingredients like quinoa pasta shells, garbanzo beans and turkey medallions. Keep it fresh and delicious by serving with fruit-infused water.
Ingredients
Mediterranean Power Salad
3 oz.
Kale, cleaned, heavy stems removed
2 oz.
Baby spinach
¼ cup(s)
Slivered almonds, toasted
¼ cup(s)
Pistachios
⅓ cup(s)
Garbanzo beans, crispy, roasted
½ cup(s)
Quinoa pasta shells, cooked
⅓ cup(s)
Blood Orange Vinaigrette
1 ea.
Egg, hard-cooked, sliced with an egg slicer
¼ cup(s)
Fresh pomegranate seeds
¼ cup(s)
Blood orange segments
Directions
- 1. Combine the kale, spinach, almonds, pistachios, garbanzo beans, quinoa pasta shells and Blood Orange Vinaigrette in a bowl large enough to toss the ingredients. Blend well.
- 2. Place the tossed ingredients into a salad bowl.
- 3. Garnish the top of the salad with the hard-cooked egg, and then neatly arrange the turkey medallions on top of the salad. Sprinkle with the pomegranate seeds, and add the blood orange segments.
- 4. Serve.
- TIP. For a more dramatic presentation, layer all the ingredients in a glass jar. Top with more turkey medallions. Provide an empty bowl for patrons to shake the salad into.
Ingredients
Blood Orange Vinaigrette
¾ cup(s)
Blood orange juice
1 ea.
Blood orange zest
1 tbsp.
White balsamic vinegar
2 tbsp.
Lemon juice, fresh
1 ea.
Shallot, minced
2 tbsp.
Honey
½ tsp.
Black pepper
½ tsp.
Salt
¾ cup(s)
Olive oil
1 tbsp.
Mint, freshly chopped
1 tbsp.
Basil, freshly chopped
Directions
- 1. Blend together all the ingredients except for the olive oil, mint and basil.
- 2. Slowly whisk in the olive oil, and adjust the salt and pepper to taste.
- 3. One hour prior to using the vinaigrette, fold in the basil and mint.
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